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Mediterranean Salad in a Jar

By Chef Marisa Ford


3-5 T Hilary's Tomato Kalamata Dressing
1/2 c garbanzo beans, cooked and rinsed
1/4 c zucchini, thinly sliced
1 c quinoa, cooked
1/4 c parsley, chopped
1/4 c carrots, shredded
1/4 c artichoke hearts, halved
1/4 c grapes, halved
1/4 c pumpkin seeds
2 c arugula


Pour Hilary's Tomato Kalamata Dressing in the bottom of a mason jar, followed by the garbanzo beans, zucchini, quinoa, parsley, carrot, artichokes, grapes, pumpkin seeds, and arugula. Place a lid on it, and store in the refrigerator until ready to serve. Keep the jar upright so the dressing stays at the bottom. This will help prevent the rest of the salad from getting soggy. When ready to serve, pour the salad into a bowl and toss to combine.

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